Beef, carrot and fennel stew


A very nice spring/summer stew. It’s tasty and light and also simple to make. It can be served with rice, pasta or buckwheat. Boiled potatoes would be good too. Enjoy!

Inspiration: Anna Ciesielska “Philosophy of Flavour”


  • 1 kg stewing beef, diced
  • 2 large carrots, coarsely grated
  • 2 onions, finely chopped
  • 1 medium fennel, finely diced
  • 3 tbsp red split lentils
  • 2 heaped tsp of potato/corn starch
  • Herbs and spices: ground caraway, ground ginger, ground coriander, ground chilli, ground black pepper, salt, balsamic vinegar, ground turmeric, thyme,


  • First of, the night before cooking, season the meat. Put diced beef into a large bowl and sprinkle with the following spices: 1 tsp ground caraway, 1 tsp ground ginger, 1 tsp coriander, pinch of chilli, 1 tsp ground black pepper, 2 tsp salt, 1 tsp balsamic vinegar, 1 tsp turmeric. Mix everything well, cover with a foil and leave in the fridge overnight.
  • In a casserole dish heat up 2-3 tbsp of oil and fry the meat on a high heat until all moisture has evaporated and meat has started browning. It will take about 10-15 minutes.
  • In the meantime put a kettle on and boil some water. Once meat is ready pour boiling water over to almost cover the meat.
  • Then add grated carrots,
  • chopped onions and diced fennel.
  • Add 2-3 tbsp of split red lentils. Stirr everything well and check for salt. Bring to boil, cover with a lid, turn the heat down to low and cook the stew for about 2.5 hours, or until the meat is tender and falling apart under the fork.
  • Season with salt if necessary.
  • Add 1 tsp of balsamic vinegar,
  • 1/2 tsp of thyme,
  • pinch of ground caraway. If the sauce is too watery/runny thicken with 2 heaped tsp potato or corn starch dissolved in 1/2 cup of water.
  • Finish of with a pinch of black pepper. Mix the stew well and bring to boil for the last time.
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